Roasted Squash with Salsa Verde

Close-up of roasted golden-yellow squash pieces with charred edges, served on a green sauce, with a sprinkling of coarse salt visible on top.

Roasted Squash with Salsa Verde

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Roasted seasonal squash tossed in olive oil and salt, served over vibrant salsa verde, and finished with flaky salt. Quick and simple, ready for a weeknight or as a side for entertaining.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2

Course: Side Dish

Cuisine: American

Calories: 141

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups squash cut into bite-sized pieces (patty pan or delicata preferred)
2 tablespoon salsa verde see previous post
Kosher salt to taste
2 tablespoon Olive oil for roasting
Flaky salt to finish

Equipment

Sheet Pan
Cutting board
Knife
Mixing bowl

Method

Preheat oven to 400°F.
In a mixing bowl, toss squash with a drizzle of olive oil and kosher salt.
Spread evenly on a baking sheet and roast for 20–30 minutes until tender and golden.
Spoon salsa verde onto a serving plate.
Top with roasted squash and finish with flaky salt. Serve warm.

Nutrition

Calories: 141kcalCarbohydrates: 35gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 241mgPotassium: 1051mgFiber: 6gSugar: 8gVitamin A: 29964IUVitamin C: 60mgCalcium: 134mgIron: 2mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a hot oven to bring back some crispness before topping with fresh salsa verde.

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